| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Vegan |
Veglife1 |
6 |
servings |
INGREDIENTS
| 1 |
c |
Thinly sliced scallions |
| 2 |
ts |
Grapeseed oil |
| 1 1/2 |
tb |
Minced ginger root |
| 1 1/2 |
tb |
Minced garlic |
| 1 |
tb |
Minced fresh hot Chile; or to taste |
| 14 |
oz |
Diced canned tomatoes and their juice |
| 2 |
ts |
Sugar |
| 5 |
c |
Boiling vegetable stock or water |
| 2 |
lb |
Pumpkin or winter squash; peeled, seeded, |
|
|
And cut into 1/2-inch cubes |
|
|
Salt to taste |
INSTRUCTIONS
Makes 6 servings
This soup can be very spicy. If your palate doesn't have asbestos
properties, reduce the amount of chile or seed before chopping.
1. In a large nonstick pot, briefly saute scallions in oil, over
medium-high heat. Add ginger, garlic, and chile, and cook, stirring
constantly, for 2 minutes. Stir in tomatoes and sugar. Bring to a boil,
then lower heat to medium-low and simmer for 15 minutes.
2. Stir in stock, pumpkin, and salt. Bring to a boil over high heat, then
reduce heat to medium and simmer until pumpkin is tender, about 20 minutes.
VEGAN
PER SERVING: 95 CAL (20% from fat), 3g PROT, 2g FAT, 19g CARB. 685mg SOD,
0mg CHOL, 4g FIBER
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999.
Recipe by: Veggie Life Magazine, November 1998, page 49
Converted by MM_Buster v2.0l.
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